Prep time
Cook time
Total time
Serves: 4-6
  • ½ Napa cabbage, sliced
  • 100 g sugar snap peas
  • 1 large carrot, sliced
  • 1 cup woodear fungus, thinly sliced (if using dried ones rehydrate it first)
  • 300 g pork belly, cubed
  • 300 g chicken breast
  • ½ cup pork liver, sliced thinly
  • 1 cup chicken gizzards, sliced
  • 6 cups chicken stock
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • spring onions
  • 4 fresh eggs
  • 2 tsp sesame oil
  • salt
  • freshly ground black pepper
  • oil
  1. In a large saucepan add oil then brown pork, gizzard pieces and liver.
  2. Add the chicken and chicken stock. Bring it to a boil and simmer for 25 minutes or until chicken meat is tender.
  3. Separate all meat then run the liquid over a fine sieve to remove impurities and get a clear broth (you can skip this step if you are not that fuzzy).
  4. Flake the chicken meat then set aside.
  5. In a separate pot add oil then sauté garlic and onions.
  6. Pour back the clear stock and meats, bring to a boil.
  7. Add carrots, cabbage and woodear fungus then simmer for 3 minutes.
  8. Add sugar snap peas and simmer for 2 minutes.
  9. Add sesame oil then season with salt and freshly ground black pepper.
  10. Serve in bowls while piping hot topped with a freshly cracked egg per serving.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at